Deeply savoury, impossibly creamy, and satisfying to make — this wild mushroom risotto is the kind of recipe that makes you feel like a proper cook. Porcini-infused stock, a mix of wild and chestnut mushrooms, and a generous finish of Parmesan and butter make this truly special.
Tick off ingredients as you go
Soak the dried porcini in 200ml of boiling water for 15 minutes. Drain, reserving the soaking liquid, and roughly chop the porcini. Strain the soaking liquid through a fine sieve and add to your hot vegetable stock. Keep the stock warm in a pan on a low heat.
In a large, wide heavy-bottomed pan, heat 1 tbsp olive oil and 1 tbsp butter over high heat. Add the fresh mushrooms in a single layer (work in batches if needed) and cook without stirring for 2–3 minutes until golden. Season, toss, and cook for a further 2 minutes. Remove and set aside.
Tip: Never crowd the mushrooms — they need to roast, not steam. High heat and patience is key
In the same pan, reduce heat to medium. Add the remaining olive oil. Add the onion and shallots and cook for 8 minutes until soft and translucent. Add the garlic and thyme and cook for 2 minutes.
Add the rice and stir for 2 minutes until each grain is coated in oil and has turned slightly translucent at the edges. Add the chopped porcini mushrooms.
Pour in the white wine and stir until completely absorbed. Add a ladleful of warm stock and stir gently but consistently until absorbed. Continue adding stock one ladle at a time, waiting for each addition to be absorbed before adding the next.
Tip: Steady, unhurried stirring is what makes risotto creamy — it releases the starch from the rice
After about 20–22 minutes, the rice should be al dente — cooked through but with a slight bite. Remove from heat. Add the sautéed mushrooms back in, along with the Parmesan and cold butter. Beat vigorously with a wooden spoon (the Italian technique of 'mantecatura') until glossy and creamy. Add a final ladleful of stock if needed — risotto should flow, not sit stiffly.
Taste and season generously. Rest for 2 minutes. Serve in warm bowls, finishing with extra Parmesan, fresh thyme, cracked black pepper, and a drizzle of truffle oil if using.
Always keep your stock warm — cold stock shocks the rice and makes the risotto gluey
Don't rush the wine addition — let it fully absorb before adding stock
The final 'mantecatura' (beating in butter and cheese off the heat) is what makes risotto restaurant-quality
Risotto should have some flow to it when you plate it — if it holds its shape like porridge, it needs more stock
Instead of White wine → use Extra vegetable stock with a squeeze of lemon
Works well if you prefer to cook without alcohol
Instead of Parmesan → use Pecorino or Grana Padano
Both excellent substitutes
Instead of Mixed wild mushrooms → use Chestnut mushrooms only
Still delicious, though less complex in flavour
Risotto is best eaten immediately but can be stored in the fridge for up to 2 days.
Add to a pan with a splash of stock or water. Heat gently, stirring, until loosened and hot. Add a knob of butter and a grating of cheese to revive it.
You can cook risotto 75% of the way through ('par-cook'), spread on a tray to cool, and refrigerate. Finish with the final stock additions and mantecatura when ready to serve.
Per 1 portion (approx. 380g)
540kcal
Calories
16g
Protein
72g
Carbs
20g
Fat
4g
Fibre
* Nutritional information is approximate and provided as a guide only. Values may vary depending on exact ingredients used.
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